Primary duties of the Sous Chef will include but are not limited to:

• Prepare menu items and components following exact recipes, standards and protocols.
• Train new staff members.
• Monitor stock levels for ingredients and help with product ordering.
• Check quality of material and condition of equipment and devices used for cooking.
• Respect, guide and motivate peers to ensure efficiency and quality.
• Maintain a sanitary and organized station; adhere to and enforce strict health and safety standards.
• Ensure that hourly team members abide by handbook rules.
• Assist in producing inventory reports and scheduling staff members.
• Any other duties required by Chef.
• Must have Food Handler's Card!